Stuffed Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 8 large tomatoes, hollowed out with the pulp saved
  • 4 oz. chicken livers
  • 1 finely chopped oni


Fry the livers in olive oil with the garlic and the onions. Allow to cool and then mash with a fork. Add the stuffing mix, tomato pulp and the egg and fill the tomatoes.

Season with salt and pepper, brush with olive oil and bake in a very hot oven for 15-20 minutes. Garnish with black olives and parsley.

And then all you need is bread and wine.